Evaluation of enzymatic treatment of peach juice using response surface methodology

被引：14

作者：

Santin, Marcia M. ^{[1
]}

Treichel, Helen ^{[1
]}

Valduga, Eunice ^{[1
]}

Mc Cabral, Lourdes ^{[2
]}

Di Luccio, Marco ^{[1
]}

机构：

[1] Univ Integrada Alto Uruguai & Missoes, Progarma Mestrrado Engn Alimentos, BR-99700000 Erechim, RS, Brazil

[2] Embrapa Agroind Alimentos, BR-23020470 Rio De Janeiro, Brazil

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2008年 / 88卷 / 03期

关键词：

peach juice; clarification; enzymes; pectinase;

D O I：

10.1002/jsfa.3114

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: This work aimed to assess peach juice clarification using enzymatic treatment. The enzymatic hydrolysis was performed to reduce the juice viscosity and pulp content, and consequently to increase juice extraction. The hydrolysis conditions were optimized by the response surface methodology, where the influence of temperature, amount and type of enzyme and time of reaction were investigated. RESULTS: Two commercial pectinase preparations (AFP L3 and ULTRA SP WOP from Novozymes) as well as a cellulase (1110 from Onozuka) were tested. The hydrolysis using Pectinex AFP L3 (Novozymes) at 25 degrees C for 60 min presented the best results of pulp (48%) and viscosity (68%) reduction. CONCLUSION: Physical and chemical analyses showed that the enzymatic treatment is effective for reduction of peach pulp viscosity, pulp content and turbidity and does not influence other juice parameters such as pH, total acidity, vitamin C and soluble solids. (c) 2007 Society of Chemical Industry.

引用

页码：507 / 512

页数：6

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